464. Chicken plain boiled

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (16)

For boiling the chicken

two quarts of water ↝ Water, tap [Tap water]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a few vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
half a lemon ↝ Lemon, raw [Citrus fruits]

For sauce

parsley and butter ↝ Parsley, raw [Not included in a food category]
celery sauce ↝ Celery, raw [Vegetables and Vegetable Products]
any of the above

For hash

half a tablespoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
one of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a one of chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
ditto of parsley ↝ Parsley, raw [Not included in a food category]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
half a pint of water ↝ Water, tap [Tap water]
a few drops of coloring ↝ Beverages, yellow green colored citrus soft drink with caffeine [Beverages]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (2)

Boiling Chicken

Put two quarts of water into a stewpan, on the fire, or two ounces of butter, and a tablespoonful of salt and a few vegetables; when boiling, rub the breast of the chicken with half a lemon, and put it in to simmer from a quarter of an hour to twenty minutes; if a large fowl, increase the quantity of water, and boil longer; sauce over with parsley and butter, or celery sauce, or any of the above: use the broth.

Hash from remains

The remains of any of the above, or of turkey, capon, guinea-fowl, or other poultry, may be dressed as hash, by cutting them into neat pieces; put them into a stewpan, put to it half a tablespoonful of salt, one of flour, half a one of chopped onions, ditto of parsley, a bay-leaf, half a pint of water, a few drops of coloring; set to simmer for twenty minutes, and serve; the addition of a few mushrooms is excellent.

Original Text

464. Chicken plain boiled.—Put two quarts of water into a stewpan, on the fire, or two ounces of butter, and a tablespoonful of salt and a few vegetables; when boiling, rub the breast of the chicken with half a lemon, and put it in to simmer from a quarter of an hour to twenty minutes; if a large fowl, increase the quantity of water, and boil longer; sauce over with parsley and butter, or celery sauce, or any of the above: use the broth.

The remains of any of the above, or of turkey, capon, guinea-fowl, or other poultry, may be dressed as hash, by cutting them into neat pieces; put them into a stewpan, put to it half a tablespoonful of salt, one of flour, half a one of chopped onions, ditto of parsley, a bay-leaf, half a pint of water, a few drops of coloring; set to simmer for twenty minutes, and serve; the addition of a few mushrooms is excellent.

Notes

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